Classic Peach Pie
There’s nothing quite like a classic peach pie, especially during the summertime when peaches are at their peak. This recipe is easy to follow and yields a delicious, sweet, and juicy pie that will satisfy your dessert cravings.
To begin, you’ll need to prepare your peaches. Blanching them in boiling water for 45 seconds to 1 minute will help loosen the skin, making it easier to peel. Once blanched, immediately transfer the peaches to a bowl of ice water to stop the cooking process and prevent them from getting mushy.
Next, slice the peaches into 3/4 inch pieces and combine them with a mixture of granulated sugar, dark brown sugar, cinnamon, salt, lemon juice, lemon zest, vanilla extract, and cornstarch. This will create a flavorful filling that will hold together nicely once baked.
Place the filling into a prepared pie shell and dot it with cubes of unsalted butter. Then, top the filling with another pie shell and crimp the edges together. Brush the top of the pie shell with an egg wash and sprinkle with a little extra sugar for added sweetness.
Bake the pie in a preheated oven at 400° degrees for 15 minutes, then reduce the temperature to 350° and bake for an additional 45 minutes. The preheated cookie sheet will help transfer heat to the bottom of the pie crust, ensuring it gets crispy and flaky. If the edges of the crust start to get too dark, simply cover them with foil during baking.
Once the pie is finished, allow it to cool on a wire rack for at least two hours before serving. This will give the filling time to set and prevent it from being too runny. Serve it warm with a scoop of vanilla ice cream, or enjoy it cold for breakfast the next day.
This classic peach pie recipe is perfect for any occasion and is sure to impress your friends and family. With its juicy filling and flaky crust, it’s the ultimate summertime dessert. So grab a few ripe peaches and get baking!
Classic Peach Pie
- 6 cups peeled sliced peaches , cut into 3/4 inch wedges [see tip]
- 1/2 cup granulated sugar , plus a little extra to sprinkle on top
- 1/4 cup dark brown sugar , firmly packed
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 4 tablespoons cornstarch
- 1 tablespoon unsalted butter , cubed
- 1 egg white + 1 teaspoon of water , whisk together to make an egg wash
- 1 prepared pastry for double-crust pie , 9-inch
Preheat oven to 400° degrees. Place a cookie sheet lined with foil in the oven to preheat. You’ll place your prepared peach pie on this cookie sheet to bake. Preheating a cookie sheet is a great way to help transfer heat to the bottom of the pie crust, allowing it to crisp nicely.
Tip – Bring a large pot of water to a rolling boil. Carefully place 8 ripe, but firm, medium-sized peaches, into the pot of boiling water. Blanch* for about 45 seconds to 1 minute, or until the skin loosens a bit from the peach. Remove blanched peaches with a slotted spoon and place into a bowl of ice water. Once cool, peel peaches and discard the skin.
Cut peaches in half; remove and discard the pit, making sure there are no remaining pit pieces attached to the core. Slice peaches into 3/4 inch pieces, and place in a large mixing bowl. In a separate bowl combine sugar, brown sugar, cinnamon, and salt; mix until well combined. To the bowl of sliced peaches add lemon juice, lemon zest, vanilla extract, sugar-cinnamon-salt mixture, and mix well. Add the cornstarch; gently mix until well combined.
Spoon peaches and their juices into a prepared pie shell. Dot with butter and place the top pie shell over the filling. Fold edges over and crimp together. Make four slits on top to vent while baking. Brush pie shell with egg wash and sprinkle with sugar. Place on preheated cookie sheet and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 45 minutes, or until crust is nicely browned and juices are bubbling. If the edges become dark too quickly, cover with foil during baking. Once finished, remove to a wire rack and cool for two hours before serving.
A term used to prepare (the fruit or vegetable) for further freezing or cooking by immersing briefly in boiling water.